This keto pumpkin chocolate marbled cheesecake is my favorite to date (even more so then my pumpkin cheesecake with maple bacon crust and white chocolate caramel!) mostly because the flavors and textures are just so on point. The velvety chocolate crust is the perfect foil for the dense and creamy cheesecake layer, which is firm but also melts in your mouth like a good keto cheesecake should.

I tested it on some friends and they couldn’t believe it was low carb, which is always the best feedback I can get on a keto recipe that I’m testing to share with you here on the blog. 🏆 💯 🎉

If you’re leery of the chocolate and pumpkin combo, I can assure you that it’s perfection. I didn’t overdo it on the traditional pumpkin spices, so it’s got lots of rich pumpkin flavor, but not a ton of the spices that you would typically see in a pumpkin pie or cheesecake that might compete with the chocolate.

The earthy sweetness of the pumpkin layer goes great with the rich chocolate swirl and crunchy chocolate cookie crust in this low carb pumpkin chocolate marbled cheesecake – it really is fabulous so I hope you’ll trust me and try it!!!

There was a little cracking as this low carb cheesecake cooled, which I don’t personally mind – but if yours cracks and it ruins the presentation for you (or if you just love chocolate like me,) you can melt some low sugar dark chocolate (Lindt 90% works well) and put it into a plastic baggie. Then just cut a tiny part of the tip off and drizzle it over the entire cake before cutting, or after plating like I did in the photo below!

Not going to lie, the extra chocolate makes this keto pumpkin cheesecake even better – but I prefer the melted chocolate still soft, because once you chill the cheesecake again the chocolate hardens and I didn’t like the texture as much as when it was drizzled on right before serving.

The melted chocolate drizzle is optional, and nutrition info would be tough to calculate since the amount per slice varies (the numbers also vary based on the brand used), so if you opt to go for it be sure to account for any extra carbs.

I made this keto pumpkin chocolate marbled cheesecake two days before we left for a visit to the U.S. for 3 1/2 weeks. We shared some with friends, but I also froze a big wedge of it to see how it would taste when we got back. I was glad we did because it was the only edible thing in the house when we returned – so I thawed it out for breakfast the first morning we were home.

I’m happy to report that this keto pumpkin cheesecake was still fantastic! I would say that the texture was slightly softer and creamier than when fresh, but it was barely noticeable and not at all unpleasant. So if you want to bake this in advance and freeze it in portions or even whole for a party, then I can tell you with confidence that it will work well.

Can’t wait for you guys to try this awesome keto pumpkin chocolate marbled cheesecake out and report back!

Keto Pumpkin Chocolate Marbled Cheesecake Recipe Video 👇🏼

Keto Pumpkin Chocolate Marbled Cheesecake Recipe Notes:

Your total carbs will vary greatly depending on the cream cheese you use. Philly has started using more fillers in their cream cheese so it is 2g carbs per serving instead of 1g like it used to be. I’ve found that the organic brands of cream cheese (and heavy cream too btw) have less fillers and therefore less carbs per serving, so if your wallet can handle the price difference go for the organic or any brand that still reads 1g carbs per serving. If you use a brand with 2g per serving, increase the net carbs per slice by about 1.5g.

I mentioned it in the post above, but in case you skipped it the drizzled chocolate isn’t included in the nutrition info as it’s optional and the carbs will depend on what brand you use and how much you put on. I recommend drizzling it right before serving, as it hardens when chilled and in my opinion ruins the texture of the cheesecake if done beforehand.

I baked this pumpkin chocolate marbled cheesecake in a water bath, which I recommend for best results. Just be sure that your springform pan locks tight, and create an extra barrier by nesting the pan inside a wrap of tinfoil to make sure no water makes it into the pan. If you’re not sure how to do that, just click “how to bake a cheesecake in a water bath” for photos and methods.

Drop the chocolate flavored batter by large spoonfuls onto the pumpkin batter in random circles around the top.

Swirl lightly through the batter with a butter knife to create the marbled pattern.

Reduce oven heat to 325. Cover the sides of the pan with foil and place in a larger baking dish. Place the pans in the oven on the middle rack. Pour boiling water into the larger dish until it comes halfway up the side of the cheesecake pan.

Bake at 325 degrees (F) for 1 1/2 hours. Turn off oven and open the door partially. Leave the cheesecake in for another hour.

Remove carefully so you don’t spill the water. Take the cheesecake pan out of the water, remove the foil from around it and chill overnight.

After the cake has chilled, run a butterknife around the inside rim of the pan to release the cake. Pop open the springform pan and carefully remove the cake.

Slice and serve chilled.

Optional garnish: drizzle melted chocolate over the top before serving.

Notes

To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!

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I made this on a practice run. The middle did not set. As I was pouring the cheesecake mixture in, it seemed too much volume. Has anyone tried a 15 oz can of pumpkin instead of 28oz? The edges are delicious. I’ll try again tomorrow with the smaller pumpkin amount. Happy thanksgiving!

Not sure what I am Calculating wrong but my net carb 30 which is way more than 6.5g which is what the recipe said. I used exactly the same ingredients. Maybe I am Calculating something wrong? I input all this into my keto app but it is saying 30g net carb per slice. I got 16 slices as well. Any help???

Oh yum! I wouldn’t have thought to put pumpkin and chocolate together. I love that you can freeze it! This would be perfect for my mom. she loves cheesecake and is pumpkin crazy. Lol.. So I can make it for her and she can freeze several pieces.

Admittedly you had me at the word cheesecake. I like this combo of pumpkin and chocolate. I would almost try this with white chocolate as well as dark. I think this would be interesting. And nope the cracking wouldnt bother me it looks delicious.

There was WAY more filling than what a 9″ springform pan will hold. Not sure if you have the ingredient list wrong or the size of the pan? One can of pumpkin is 15 oz. so this recipe calls for almost 2 entire cans of pumpkin. I questioned this but the texture and flavor turned out great. Had no problem with it setting properly (I used Swerve brand sweetener). I think there’s enough crust and filling you could easily fill a 10″ springform pan (maybe even bigger). I just poured the extra into a glass dish and baked a no-crust cheesecake, too.

Nicole please let me know where in the instructions that you saw it call for a 9″ pan – I just double checked since the pan I used WAS 10″ and the recipe instructions DO call for a 10″ so I’m not sure where you got 9?

HI Melissa, I tried it. However, it didn’t firm up in the oven. Followed the directions. The only change I made was the sugar sub. I used Erythritol Stevia Blend by Jojo’s, on Amazon. Maybe just my oven? The crust and insides were tasty.

Hello! What are the chances you can make this without a springform pan? Is there any adaptation to do that? I don’t have one and, sure, I could buy one. But then I’d be eating nothing but cheesecake. And, let’s face it, even low carb cheesecake eaten full-time isn’t going to help my weight loss efforts. Tee-hee-hee! :)

I just used a regular cake pan & lined it with foil. When it was all said & done cooking & chilled, I popped it out of the pan just fine & the foil didn’t stick to the bottom. It’s not as pretty… But still taste just as great.

This cheesecake is unreal! Do NOT tell your SAD (standard american diet) friends that this is low carb! They will love it and think you have fallen off the wagon for eating it with them. I found that with my 9″ spring form, the batter was too much…next time I will just use 24 oz of cream cheese. But I put the extra pumpkin batter in ramekins and had little treats on the side and shared with my neighbors. I like it without the cookie crust! Thank you for this recipe!!!!

Hi Mellissa, thank you for the pumpkin cheesecake recipe. I don’t know what erythritol is or how much it costs, so can’t I just use coconut sugar instead? Would the exchanges be the same? Could you possibly put in exchanges for other sweeteners when you post a new recipe too? Erythritol sounds like a chemical, is it?

Coconut sugar isn’t low carb but if you don’t care about that then it would probably work in the same amounts. Erythritol is a sugar alcohol and I’m sorry but I don’t have time to research every possible sweetener option and put the exchange in for all of them in every recipe. I use granulated erythritol which measures exactly like sugar, so you can check any sweetener against that amount to find the equivalent.

Melissa- I’ve been following your blog for awhile now. My husband and I moved to San Pedro this summer as well. From Chicago, so big lifestyle change too. (We’re 15+ years from retirement). I am wondering where you get your speciality ingredients? I know the Farmers Market & Green House are great sources, but I am wondering about Almond Flour, organic cream cheese, etc. Thanks!

It’s a challenge but my go to stores in addition to the ones you mentioned are Big Tree, Super Buy South, Mermaid, and Island City for some things, but never meat because their freezers are sketchy! Superfine Almond flour I order from Amazon and have friends bring it or I bring a 5lb bag myself when we travel!

Cheesecake and pumpkin, mmmm. Two of my favorites. I’ve got the ingredients on hand to try this. Just me and hubby so I’ll make it Saturday to enjoy on Sunday and send the leftovers to work with him to share on Monday!

Hi Carolyn, Thanks for the recipe… can’t wait to try it! The recipe says it serves 12 but the nutrition info says 1/16th… is one of these a typo? Usually serves and size are equal in your recipes. Just curious

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My name is Mellissa Sevigny, and I use my culinary powers for good here at IBIH by creating delicious and satisfying low carb & keto recipes. If you’re looking to lose weight, feel amazing, AND eat some of the best food you’ve ever tasted – you’ve come to the right place. Welcome! Dig deeper →